I have searched high and low for a good Naan recipe and much to my chagrin, I have never found one that was quite what I was looking for. I thought I had found them on occasion, but not quite. That is, until now. I found the Evil Shananigans and it seems that the author Kelly was in the same spot I had been in for so many years. Thank goodness that Kelly did all the work and came up with this fabulous recipe. The only thing I did was reduce the quantity as I didn’t need quite as many and I added 1 level tablespoon of milk powder. Why milk powder you ask? I read somewhere that it adds to the elasticity of the dough and I wanted a chewy dough and it worked wonders! Quite possibly the best Naan ever, I kid you not.
I used an inverted cast iron dutch oven in my gas BBQ to try to replicate the tandoor oven, and by George, I think I got it! The baking method really allowed the dough to bake slowly over indirect heat, maintaining the elasticity and also allowing some parts to crisp up. Dare I say, genius? I hope you’ll bring me down to earth, so I don’t get too comfortable tooting my own horn, even if it is once in a while.
Chewy and crispy at the same time
Naan
Makes 4 109 g servings
Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp dry active yeast
- 3/4 cup milk, heated to 110F
- 1/2 tsp sugar
- 1 tbsp milk powder
Directions:
- Warm the milk to about 44° C or 110° F and dissolve the yeast and sugar. Allow to bubble up (about 5 minutes).
- Combine the flour, milk powder and salt in the bowl of your stand mixer and add the activated yeast. Kneed for 5 minutes until the dough is smooth and elastic (dough is rather tacky).
- Cover with plastic wrap and allow to rest for two hours in a warm place.
- Once rested, turn out the dough and divide into four equal portions (I measured mine to be about 109 g each). Make each portion into a ball and allow to rest 30 minutes.
- Roll out each ball into thin flat sheets (you’ll need a little flour so it doesn’t stick (15 cm x 30 cm) and then cover with a towel and allow to rest another 30 minutes. You can rub a little olive oil on top so it doesn’t dry out.
- Pre-heat your BBQ with an inverted cast iron dutch oven to the highest temperature. (I used an inverted cast pan to replicate the tandoor oven).
- One by one, drape each naan sheet over the ‘oven’ and bake until golden and slightly puffy (don’t worry, they will deflate).
- Keep warm in parchment wrapped in foil in an oven or serve immediately.
The most delicious naan yet
Eva, I wanted to say that I am in awe of your Indian feats, but now that I saw these perfect-looking naans and read that they are chewy (they do look chewy and soft!), I don’t know what I can say. I am blown away.
Naans are my main sin when I go to an Indian restaurant. I forget the starter, the rice and naans are the only company to my meal. If I didn’t listen to my brain (but only palate) I would have at least 5 of them with every meal.
I tried once making naans and still remember that they were too dry and too tough. Moreover the dough was full of butter… Your recipe seems to be the perfect one. I might try it one day when I feel brave. In general, you have made me crave Indian cooking with your Indian saga. I must see what I can do tonight.
Thank you kindly Sissi, this recipe is by far the best one I’ve ever tried. I’ve made it twice since that lovely dinner and every time the result is perfect, even the following day. I do hope you will try it and let me know what you think.
I love Indian flat breads too. Your naan look soft, lovely…just perfect, Eva.
Thank you so much Angie, it sure is tasty!
That looks perfect.
That’s quite the compliment, Greg, thank you!
Is there any recipe/dish you cannot perfect? (not sure if this is correct English, but you get what I mean.)
Now I’m really getting a swelled head, thank you kindly Norma.
I’ve tried making ethnic breads like tortillas, pita breads and naan in the past but usually found that after a lot of time and effort, the results weren’t worth the trouble but if I could be guaranteed a result like the looks of YOUR naan, I’d head outside to the grill today.
Luckily I’m too tired (physiotherapy followed by a trip to the city market) and stuffed (home made panini sandwich) to actually get off my butt to do it. The naan really does look lovely, my friend though I’m curious as to the roll the milk powder played in the recipe.
Hi Maria,
The milk powder adds to the elasticity of the dough, I suspect from the sugars in milk. I hope you try it when you feel more up to it, it’s a winner.
Very ingenious way to replicate the tandoor Eva! We usually just grill the naan, but now you’ve given me another way to try out! Sadly I have no grill at our new place and it will have to wait at least a year.
Thank you kindly Jed. You can try it in the oven too, just make sure that you don’t turn on the overhead elements.
I absolutely love Naan. I haven’t made it in forever. Now you have me inspired again! Time for curry and some fresh naan
Thanks Jan, this one turned out amazingly well.
I tried making naan once, years ago, and the results were laughable, especially seeing how nicely yours look. Add to that your very clever use of a cast iron dutch oven to bake them, Eva, and this is one great post. It has me considering giving naan another try, something I once vowed never to do again. (Yes, they really were that bad.)
I definitely think you should give this one a go John. You are a master bread maker (that gorgeous Easter loaf) and I’m sure with the right recipe, your naan will ROCK!
Thank you for your lovely words.
Oh Eva…. thank you thank you thank you! This looks simply amazing! I am so excited to try this – I have been looking for a naan recipe for such a long time! I never liked the results and I tried so many recipes! This must be one of those things… Many people make csirkepaprikas or lecso, but few can make it well. And then these “adapted versions” spread around and the next thing you know the imitations are hailed as the real thing. I cannot think of any other reason why my naan never worked before. I can hardly wait to try this. I made the egg bread yesterday and today somebody was complaining where is my bread? Well you ate it – well I am very unhappy about that said he. Well he will get his naan tomorrow.
Lovely, Zsuzsa I am pleased you are getting so much mileage from that recipe — it originally came from Sawsan an orthodontist by day, amazing cook and baker by night in Jordan! I don’t make it much because it simply doesn’t last.
I’m excited to hear how your naan turns out, I’ve made it twice now and both times were winners even the next day!
I was in the same situation too Eva! I think everyone wants that delicious recipe like what they get in restaurants. Thank you for sharing the recipe!
My pleasure Lorraine, this one is a keeper, I’ll be making it again and again!
Looks perfectly delicious
Thank you, it was.
I love naan made well so fluffy an delicious. I will have to save this recipe for when I have time. Great use of a caste iron pot for a tandoor
Thank you for dropping by Tania. I’ve made this recipe twice now and both times came out a winner, even the following day!
Your naan is so enticing and I know it was delicious. There aren’t enough words to describe how things taste! Thank you for taking time to click the like button on my blog today. It is good to know you stopped by.
Thank you kindly Rutheh, it was a very easy and delicious recipe.
What a clever and inventive way of cooking the naan. I had to unfollow and refollow your blog as you are still not showing up in my reader. Even now when I clicked over….it says draft-indian dinner party. I don’t know why it would say draft. Just thought you would let you know.
Thank you kindly Karen, I’m not entirely sure why that happened, but I do know that I didn’t change any of my settings; thanks for letting me know.
How absolutely clever Eva! No need to stop tooting your own horn. It’s well-deserved. These Naan look fabulous. Chewy Naan can be my absolutely downfall. It’s so hard for me to stop eating them! These truly look perfect. Very well-done.
Thanks Kristy, that’s why I only made half the recipe, it’s just too easy to eat!
Reblogged this on lovelyseasonscomeandgo and commented:
this naan recipe photo looks delicious and I think I will give it a try.
Thank you for reblogging my post, very kind of you.
Oh my goodness Eva, your naan looks flawless! Even better than the ‘authentic’ ones…. Seriously, toot away. I must make this for my family… as you know, we are serious Indian food lovers and my boys would be over the moon with this recipe! Bravo.
What a lovely compliment, thank you, Kelly. I do hope you try the naan recipe, it is seriously good.
Your naan looks amazing! Part of the reason I enjoy eating out when I get curry is because I’ve also found it near impossible to make a good naan bread at home. We don’t have a bbq, but I hope to try this out someday! Until then, I think I’ll keep buying naan to go with my curry.
Thank you for your lovely words, Amber. President’s Choice (Loblaw brand) has a very good naan that resembles the actual Indian product from a restaurant. I hope you have a chance to try this recipe, I’ve made it three times now and each time it is incredible.
Your Naan looks fabulous Eva! It’s a constant struggle to get it right. I normally use an inverted pressure cooker over the charcoal grill to get the tandoor effect. But cast iron dutch is pure genius. I am going to try that.
Happy New Year!!!!
Thanks Minnie, I wanted something that retains the heat in a more consistent way so I thought cast iron, but your idea is great too. I hope you enjoy the recipe. Happy New Year to you too.
Thank you for linking back to this amazing recipe Eva. I will definetly try it soon. I love baking bread and your pictures are telling me that I really don’t want to miss this one
Thank you Sawsan, I will love to see your version of the recipe on your blog. It’s a really good recipe and it never fails.